Twice-Baked Sweet Potato Casserole
Source of Recipe
A Return to Sunday Dinner - Russell Cronkhite (2003)
Twice-Baked Sweet Potato Casserole
This wonderful side dish is a perfect complement to pork. Baking sweet potatoes gives them a nutty, toasted flavor. And baking them twice, especially if you add in a little brown sugar, vanilla and allspice, makes them even better.
3 pounds sweet potatoes
1/2 cup (1 stick) butter, softened
1/4 cup heavy cream
2 large eggs
1/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/4 teaspoon allspice
Pinch of mace
Salt and pepper to taste
Preheat oven to 375° F. Scrub sweet potatoes and prick the skins with a fork. Bake uncovered on a baking sheet until they are soft, about 1 hour. Allow the potatoes to cool, then peel away the skin using a sharp paring knife. Place the peeled potatoes in a mixing bowl and blend until smooth with a potato masher or stiff wire whisk.
Add the butter, cream, eggs, brown sugar and vanilla to the mashed sweet potatoes and use a stiff wire whisk to whip together thoroughly. Add in the allspice and mace, then season to taste with salt and pepper.
Topping:
1/4 cup (1/2 stick) unsalted butter
1/4 cup packed light brown sugar
3/4 cup chopped pecans
Spoon the sweet potato mixture into a buttered baking dish; dot with pats of butter and sprinkle with the brown sugar and chopped pecans. Bake for 30 to 40 minutes. The sweet potatoes will puff up slightly and the topping will be bubbly and golden when the casserole is done.
8 servings
Source: A Return to Sunday Dinner - Russell Cronkhite (2003)
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